*It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens.* In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed. Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three.
By the President: Abraham Lincoln
William H. Seward,
Secretary of State
http://www.abrahamlincolnonline.org/lincoln/speeches/thanks.htm
© Chicken Coop Chatter
Did you know that the First Thanksgiving was the first and only Thanksgiving celebrated by the Pilgrims? The next celebration didn't happen for over a hundred years later when President Washington set aside a day of Giving Thanks. It was nearly 100 years after that before Thanksgiving was proclaimed as a National Holiday by President Lincoln in 1863. President Lincoln designated the last Thursday of the month of November as a National Thanksgiving. Nearly 100 years later, President Franklin D. Roosevelt changed that day to the 4th Thursday of the month of November because retailers complained there was not enough time to gear up for Christmas sales after Thanksgiving. You might take a look at your current Calendar, not only is this Thanksgiving on the 4th Thursday of the month, but it is also the last Thursday of the month, You may also note that many Thanksgiving days coincide with not only the last Thursday but the 4th Thursday of the month of November, so how that change had any significant impact has to be purely from a political perspective.
The Puritans that arrived at Plymouth Rock were near starvation after a two month journey across the sea to escape persecution, they had few provisions left, many were ill and of the 100 that made it to the new land, more than half died within the first year from illness and disease. Little is known about what they may have actually cooked, served and eaten, but from a handful of documents it's clear they had a lot of meats. So for that first Thanksgiving, they likely served wild turkey, wild goose and or duck, Fish, shell fish and eel and definitely Venison.
As for the infamous Pumpkin pie, there is evidence that it did not grace the tables of that celebration, however puddings were possible, and Pumpkin pudding may well have been served since they did have pumpkin and squash available to them. The pudding may not have been the sweet treat we associate with Pumpkin pie or pudding, since sugar and other sweeteners were not available to them unless they still had a small amount of sugar and spice left in their cargo barrels. They would have used those last little bits very sparingly so it may not have been as sweet as a current day version, but because it was a celebration, they most likely would have used those meager supplies to designate their gratitude and good fortune to happen upon a peaceful Native American tribe that helped them through that first year and first winter in an unknown land.
Potatoes and Sweet Potatoes were not on the menu, those had not arrived in the New World at that time in history. If there was bread it would have been a cornbread from stone ground Indian corn or Maize or possibly what was called Indian Brown Bread, that was cornmeal and rye; boiled rather than baked. There was no flour or if so very little left in the cargo. There may have been a fruit type cake that the Native Americans made from *Indian Meal* and dried fruit.
Any fruit would have been dried and stored up for winter at that time of year. Pemmican may have also been a sweet treat, made with dried fruits, nuts and dried meats. Pumpkin and Winter squash would likely have been on the table in one form or another and most likely boiled, just as much of the meat would have been boiled or cooked on a spit over the open fire. They may even have mixed some of the pulp of the Curcurbita with some dried fruits as a sweet treat. There would not have been corn on the cob or even boiled corn except as a cornmeal type bread or pudding and likely no turkey stuffing unless it was dried fruits and nuts alone or mixed with dried ground corn.
There is evidence that the Pilgrims brought chickens with them and that at least some of the chickens arrived in the New World. One document indicated that Chicken broth was provided to those that were ill after their arrival. This would have meant they may have had a few eggs, if not from chickens possibly wild fowl, though in November few fowl are laying.
It was a few years later, before goods and livestock began to arrive so if there had been further Thanksgiving celebrations the Puritans would have had more food options than they had at that first and only Thanksgiving event. As it is, that first Thanksgiving was not full of all the treats and goodies we associate with the holiday and indulge in today.
Because it's possible that some type of pudding was served at the first Thanksgiving and also a favorite of President Lincoln, I came up with a very conservative version of a Pumpkin pudding that would have used the very limited supplies available at the time of the Pilgrims. I took the liberty of using cream and butter, though there was no evidence that there were cows, sheep or goats in the area at the time of the first Thanksgiving to produce the milk required for the cream and butter, but would have been available during President Lincoln's time and was reported to have been his favorite Thanksgiving dish.
For a Pumpkin Pudding recipe devoloped around the time of President Lincoln, refer to Miss Leslie's Complete Cookery.
RUSTIC PUMPKIN PUDDING
1 Medium (about 4 pounds size) Whole Pumpkin or round Squash (hollowed out)
1 Cup Thick Cream
Softened Butter the size of a Walnut (1 T.)
2 Cups rendered and mashed Pumpkin Pulp (or canned pumpkin)
1/2 Cup raw sugar or dark home-grown honey
1 T. Rosewater
6 eggs (beaten)
2 pinches (1/2 tsp) Allspice
2 pinches (1/2 tsp). Cinnamon
1/4 tsp. Mace (may be omitted)
Wash the exterior of the Pumpkin shell. Cut the top off about 1-2 inches below the top to use as a *lid*. Remove the seeds and stringy contents. Heat the bowl of the pumpkin just enough to easily remove the pulp, but not cook the shell. Remove the pulp carefully with a large spoon or scoop, leaving enough pulp on the interior for stability of the shell. Heat the pulp until soft enough to mash and beat with a fork. Beat the eggs and sugar and spices together by hand until light and fluffy. Whip the cream and rosewater until thick and creamy, fold the cream and egg mixture into the Pumpkin pulp. Spoon the pumpkin batter back into the hollowed out Pumpkin shell. Set into a large Cast Iron Dutch oven greased with the butter. Cover and place in the oven at 350 degrees for 1 hour or until the pudding is set. Allow to cool enough to remove to a plate for serving. This can be topped with whipped cream, though it was likely not served this way at the first Thanksgiving.
CREAM TOPPING:
I heated and sweetened additional cream with a couple Tablespoons of rosewater to pour over the pudding to serve as a sweet sauce.
NOTE: Mace is stronger flavored than Nutmeg, so you may wish to use Nutmeg or omit all together. Mace would most likely have been used rather than Nutmeg in the original Pumpkin pudding.
NOTE: Refer to my instructions for making your own rosewater.
NOTE: Refer to my instructions for a method of rendering the whole pumpkin:
NOTE: If you want to bake this pudding in an authentic way, place in a Cast Iron Dutch oven. If using a 12" dutch oven you will need 24 briquettes, 9 for the bottom and 15 for the top lid. This will maintain 350 degrees for an hour. Wood coals can be used but may be harder to regulate for temperature.
NOTE: The entire recipe can take on a modern version by putting the pumpkin pulp through a blender or food processor and by using Pumpkin Pie spice rather than individual spices. To bake place the shell on a deep cooking sheet with about an inch of water, or place the pumpkin batter in a casserole dish and bake at 350 degrees for about 1 hour or until it is firm and will not jiggle when the casserole dish is moved. Serve immediately, or chill and serve with Plain or Vanilla Yogurt or whipped cream if desired.
NOTE: Save the seeds and unused pulp to either make pumpkin seed snacks or to give to the chickens as a nutritional and healthy treat. I reserved mine for making Chicken Grain and Seed treats. Please refer to instructions for the Pumpkin seed snacks and the Chick n Grain n Seed treats (and remember the wild birds will also enjoy this treat through the winter months).
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